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storing chopped onions in olive oil
Hi ! First time posting... got a question:
Just curious if I'm the only person who chops up onions and stores them in olive oil... I have a small cafe and I wanted to find an alternative to frying the onions to speed up service, so I tried leaving them in seasoned olive oil in a tupperware container overnight... the result is that it softens the onions, then when I toast the sandwich the olive oil adds seasoning to the bread and a nice aftertaste. Dave |
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storing chopped onions in olive oil
"Dave" > ha scritto nel messaggio
... > Hi ! First time posting... got a question: > Just curious if I'm the only person who chops up onions and stores > them in olive oil... > I have a small cafe and I wanted to find an alternative to frying the > onions to speed up service, so I tried leaving them in seasoned olive > oil in a tupperware container overnight... > the result is that it softens the onions, then when I toast the > sandwich the olive oil adds seasoning to the bread and a nice > aftertaste. > > Dave Don't let the health inspectors catch you. That is an invitation to botulism and is illegal in the US and in Italy. |
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storing chopped onions in olive oil
"Dave" > wrote in message ... > Hi ! First time posting... got a question: > Just curious if I'm the only person who chops up onions and stores > them in olive oil... > I have a small cafe and I wanted to find an alternative to frying the > onions to speed up service, so I tried leaving them in seasoned olive > oil in a tupperware container overnight... > the result is that it softens the onions, then when I toast the > sandwich the olive oil adds seasoning to the bread and a nice > aftertaste. > This sounds like a great idea! Although, certainly the flavor is not the same as browned onions. -- Posted via a free Usenet account from http://www.teranews.com |
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storing chopped onions in olive oil
cybercat wrote:
> "Dave" > wrote in message > ... >> Hi ! First time posting... got a question: >> Just curious if I'm the only person who chops up onions and stores >> them in olive oil... >> I have a small cafe and I wanted to find an alternative to frying the >> onions to speed up service, so I tried leaving them in seasoned olive >> oil in a tupperware container overnight... >> the result is that it softens the onions, then when I toast the >> sandwich the olive oil adds seasoning to the bread and a nice >> aftertaste. >> > > This sounds like a great idea! Although, certainly the flavor is not > the same as browned onions. Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!! |
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storing chopped onions in olive oil
On Sat, 29 Mar 2008 17:55:55 -0000, "Ophelia" > wrote:
>cybercat wrote: >> "Dave" > wrote in message >> ... >>> Hi ! First time posting... got a question: >>> Just curious if I'm the only person who chops up onions and stores >>> them in olive oil... >>> I have a small cafe and I wanted to find an alternative to frying the >>> onions to speed up service, so I tried leaving them in seasoned olive >>> oil in a tupperware container overnight... >>> the result is that it softens the onions, then when I toast the >>> sandwich the olive oil adds seasoning to the bread and a nice >>> aftertaste. >>> >> >> This sounds like a great idea! Although, certainly the flavor is not >> the same as browned onions. > >Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!! > Cite???? After a less than exhaustive trawl, I find that you *might* get Botulism poisononing but then again, you *might* not. It depends on a lot of different factors. (Time, storage temperature, preconditioning, preparation etc. of the ingredients.) I found one paper that appeared to suggest that one could get away with a lot lower level of precautions than recommended by the UberCareful. Those recommendations were largely not being followed. And, as far as I've found so far - NOT an exhaustive search, I'll continue that later - there ain't a lot of recorded cases of Clostridium B that seem to be attributable to such a mechanism. After all, one can get bottles of garlic infused oil, oil with sprigs of various herbs in them over the counter, so it would seem to me to be reasonable to assume that given the right care and attention, the products of the OP might be quite safe? Let's keep the food hysteria under control until there is some evidence on the table to examine. Or, If you are correct - which I question - elsewhere in the establishment. Jenks |
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storing chopped onions in olive oil
> ha scritto nel messaggio
... > On Sat, 29 Mar 2008 17:55:55 -0000, "Ophelia" > wrote: > >>cybercat wrote: >>> "Dave" > wrote in message >>> ... >>>> Hi ! First time posting... got a question: >>>> Just curious if I'm the only person who chops up onions and stores >>>> them in olive oil... >>>> I have a small cafe and I wanted to find an alternative to frying the >>>> onions to speed up service, so I tried leaving them in seasoned olive >>>> oil in a tupperware container overnight... >>>> the result is that it softens the onions, then when I toast the >>>> sandwich the olive oil adds seasoning to the bread and a nice >> >>Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!! >> > Cite???? > > After a less than exhaustive trawl, I find that you *might* get > Botulism poisononing but then again, you *might* not. > Jenks He runs a cafe. In a commercial kitchen it depends on nothing you mention. It is illegal. You can come off as stuffy as you like about it and it is still illegal. You figure out why. > |
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storing chopped onions in olive oil
Giusi wrote:
> "Dave" > ha scritto nel messaggio > ... >> Hi ! First time posting... got a question: >> Just curious if I'm the only person who chops up onions and stores >> them in olive oil... >> I have a small cafe and I wanted to find an alternative to frying the >> onions to speed up service, so I tried leaving them in seasoned olive >> oil in a tupperware container overnight... >> the result is that it softens the onions, then when I toast the >> sandwich the olive oil adds seasoning to the bread and a nice >> aftertaste. >> >> Dave > > Don't let the health inspectors catch you. That is an invitation to > botulism and is illegal in the US and in Italy. > > Even if it's just overnight, in the fridge? I wouldn't think so. Serene |
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storing chopped onions in olive oil
"Serene Sprat" > ha scritto nel messaggio
... > Giusi wrote: >> "Dave" > ha scritto nel messaggio >> ... >>> Hi ! First time posting... got a question: >>> Just curious if I'm the only person who chops up onions and stores >>> them in olive oil... >>> I have a small cafe and I wanted to find an alternative to frying the >>> onions to speed up service, so I tried leaving them in seasoned olive >>> oil in a tupperware container overnight... >>> the result is that it softens the onions, then when I toast the >>> sandwich the olive oil adds seasoning to the bread and a nice >>> aftertaste. >>> >>> Dave >> >> Don't let the health inspectors catch you. That is an invitation to >> botulism and is illegal in the US and in Italy. > > Even if it's just overnight, in the fridge? I wouldn't think so. > > Serene It just is not allowed. Inspectors can't know if it has been always in ther fridge or how long it has been made up. Oils generally have to be commercially produced, labeled, and the solids have always been treated before going in the oil. |
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storing chopped onions in olive oil
Dave wrote:
> > Hi ! First time posting... got a question: > Just curious if I'm the only person who chops up onions and stores > them in olive oil... > I have a small cafe and I wanted to find an alternative to frying the > onions to speed up service, so I tried leaving them in seasoned olive > oil in a tupperware container overnight... > the result is that it softens the onions, then when I toast the > sandwich the olive oil adds seasoning to the bread and a nice > aftertaste. Did anybody mention botulism? :-) I doubt that botulism would be a problem if the onions are kept under refrigeration the whole time, and the whole time was only a day. As an alternative, vinegar might be a good choice. There's no botulism risk (which occurs with oil because it cuts off access to the air), and the vinegar should be more aggressive in breaking down the onions. You also might consider blanching the onions before marinating. Also, the vinegar will pick up flavor from the onions, and may find uses of it's own. |
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storing chopped onions in olive oil
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storing chopped onions in olive oil
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storing chopped onions in olive oil
"Serene Sprat" > wrote in message ... > Giusi wrote: >> "Dave" > ha scritto nel messaggio >> ... >>> Hi ! First time posting... got a question: >>> Just curious if I'm the only person who chops up onions and stores >>> them in olive oil... >>> I have a small cafe and I wanted to find an alternative to frying the >>> onions to speed up service, so I tried leaving them in seasoned olive >>> oil in a tupperware container overnight... >>> the result is that it softens the onions, then when I toast the >>> sandwich the olive oil adds seasoning to the bread and a nice >>> aftertaste. >>> >>> Dave >> >> Don't let the health inspectors catch you. That is an invitation to >> botulism and is illegal in the US and in Italy. > > Even if it's just overnight, in the fridge? I wouldn't think so. > Yeah, I assumed he kept the oil in the refrigerator. -- Posted via a free Usenet account from http://www.teranews.com |
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storing chopped onions in olive oil
"Giusi" > wrote > > Don't let the health inspectors catch you. That is an invitation to > botulism and is illegal in the US and in Italy. I never would have guessed this was not safe. -- Posted via a free Usenet account from http://www.teranews.com |
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storing chopped onions in olive oil
"hahabogus" > wrote : > > nevermind botulism it invites death...to you, friends and family. Can you > live with that? DEATH?? -- Posted via a free Usenet account from http://www.teranews.com |
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storing chopped onions in olive oil
Giusi wrote:
> "Dave" > ha scritto nel messaggio > ... >> Hi ! First time posting... got a question: >> Just curious if I'm the only person who chops up onions and stores >> them in olive oil... >> I have a small cafe and I wanted to find an alternative to frying the >> onions to speed up service, so I tried leaving them in seasoned olive >> oil in a tupperware container overnight... >> the result is that it softens the onions, then when I toast the >> sandwich the olive oil adds seasoning to the bread and a nice >> aftertaste. >> >> Dave > > Don't let the health inspectors catch you. That is an invitation to > botulism and is illegal in the US and in Italy. > > Should be OK if you store it in the *freezer*. Otherwise I wouldn't trust it even refrigerated. Bob |
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storing chopped onions in olive oil
> wrote:
> On Sat, 29 Mar 2008 17:55:55 -0000, "Ophelia" > wrote: > >>Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!! >> > Cite???? Had a local restaurant that just poisoned a handful of people doing just this. -sw |
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storing chopped onions in olive oil
"zxcvbob" > wrote > Should be OK if you store it in the *freezer*. Otherwise I wouldn't trust > it even refrigerated. > What makes it dangerous? We're talking chopped onion in olive oil, right? I'm honesty trying to understand this. Is it the same thing as, say, if I decided to take fresh rosemary, wash it, dry it, chop it, then add it to olive oil and keep it in the fridge? Would that be a botulism risk? -- Posted via a free Usenet account from http://www.teranews.com |
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storing chopped onions in olive oil
cybercat wrote:
> "zxcvbob" > wrote >> Should be OK if you store it in the *freezer*. Otherwise I wouldn't trust >> it even refrigerated. >> > > What makes it dangerous? We're talking chopped onion in olive oil, > right? I'm honesty trying to understand this. > > Is it the same thing as, say, if I decided to take fresh rosemary, wash it, > dry it, chop it, then add it to olive oil and keep it in the fridge? Would > that > be a botulism risk? Yes, it would. (How long has it been the fridge? Are you *sure* you only put it in there 2 days ago? What temperature does your fridge maintain?) Bob |
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storing chopped onions in olive oil
cybercat wrote:
> "hahabogus" > wrote : >> >> nevermind botulism it invites death...to you, friends and family. >> Can you live with that? > > > DEATH?? yes  If I want garlic oil, I usually buy it in. |
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storing chopped onions in olive oil
cybercat wrote:
> "zxcvbob" > wrote >> Should be OK if you store it in the *freezer*. Otherwise I wouldn't >> trust it even refrigerated. >> > > What makes it dangerous? We're talking chopped onion in olive oil, > right? I'm honesty trying to understand this. > > Is it the same thing as, say, if I decided to take fresh rosemary, > wash it, dry it, chop it, then add it to olive oil and keep it in the > fridge? Would that > be a botulism risk? Plug the following into google: botulism caused by garlic in oil |
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storing chopped onions in olive oil
Ophelia wrote:
> cybercat wrote: >> "zxcvbob" > wrote >>> Should be OK if you store it in the *freezer*. Otherwise I wouldn't >>> trust it even refrigerated. >>> >> >> What makes it dangerous? We're talking chopped onion in olive oil, >> right? I'm honesty trying to understand this. >> >> Is it the same thing as, say, if I decided to take fresh rosemary, >> wash it, dry it, chop it, then add it to olive oil and keep it in the >> fridge? Would that >> be a botulism risk? > > Plug the following into google: > > botulism caused by garlic in oil ps I used the garlic example but it can and does cause it with other things. If I wanted to put fresh rosemary into oil, I would use it THE SAME DAY. I do keep rosemary in cider vinegar and that has no problems at all. |
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storing chopped onions in olive oil
On Sat, 29 Mar 2008 20:38:46 -0000, "Ophelia" > wrote:
wrote: >> On Sat, 29 Mar 2008 17:55:55 -0000, "Ophelia" > wrote: >> >>> cybercat wrote: >>>> "Dave" > wrote in message >>>> ... >>>>> Hi ! First time posting... got a question: >>>>> Just curious if I'm the only person who chops up onions and stores >>>>> them in olive oil... >>>>> I have a small cafe and I wanted to find an alternative to frying >>>>> the onions to speed up service, so I tried leaving them in >>>>> seasoned olive oil in a tupperware container overnight... >>>>> the result is that it softens the onions, then when I toast the >>>>> sandwich the olive oil adds seasoning to the bread and a nice >>>>> aftertaste. >>>>> >>>> >>>> This sounds like a great idea! Although, certainly the flavor is not >>>> the same as browned onions. >>> >>> Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!! >>> >> Cite???? >> >> After a less than exhaustive trawl, I find that you *might* get >> Botulism poisononing but then again, you *might* not. >> >> It depends on a lot of different factors. (Time, storage temperature, >> preconditioning, preparation etc. of the ingredients.) I found one >> paper that appeared to suggest that one could get away with a lot >> lower level of precautions than recommended by the UberCareful. Those >> recommendations were largely not being followed. >> >> And, as far as I've found so far - NOT an exhaustive search, I'll >> continue that later - there ain't a lot of recorded cases of >> Clostridium B that seem to be attributable to such a mechanism. >> >> After all, one can get bottles of garlic infused oil, oil with sprigs >> of various herbs in them over the counter, so it would seem to me to >> be reasonable to assume that given the right care and attention, the >> products of the OP might be quite safe? > >commercial producers know now to do it safely. I think that homemakers do >not have the equipment to faciliate this. > > >> Let's keep the food hysteria under control until there is some >> evidence on the table to examine. Or, If you are correct - which I >> question - elsewhere in the establishment. > >Hi Jenks. Are you willing to take that risk? > I'll settle for a link to a place that authoritatively states that it's illegal/unsafe. I'll then be satisfied. |
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storing chopped onions in olive oil
Sqwertz wrote:
> > wrote: > >> On Sat, 29 Mar 2008 17:55:55 -0000, "Ophelia" > wrote: >> >>> Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!! >>> >> Cite???? > > Had a local restaurant that just poisoned a handful of people doing > just this. Blimey! Do you eat there? |
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storing chopped onions in olive oil
On Sun, 30 Mar 2008 09:31:38 GMT, wrote:
>On Sat, 29 Mar 2008 20:38:46 -0000, "Ophelia" > wrote: > wrote: >>> On Sat, 29 Mar 2008 17:55:55 -0000, "Ophelia" > wrote: >>> >>>> cybercat wrote: >>>>> "Dave" > wrote in message >>>>> ... >>>>>> Hi ! First time posting... got a question: >>>>>> Just curious if I'm the only person who chops up onions and stores >>>>>> them in olive oil... >>>>>> I have a small cafe and I wanted to find an alternative to frying >>>>>> the onions to speed up service, so I tried leaving them in >>>>>> seasoned olive oil in a tupperware container overnight... >>>>>> the result is that it softens the onions, then when I toast the >>>>>> sandwich the olive oil adds seasoning to the bread and a nice >>>>>> aftertaste. >>>>>> >>>>> >>>>> This sounds like a great idea! Although, certainly the flavor is not >>>>> the same as browned onions. >>>> >>>> Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!! >>>> >>> Cite???? >>> >>> After a less than exhaustive trawl, I find that you *might* get >>> Botulism poisononing but then again, you *might* not. >>> >>> It depends on a lot of different factors. (Time, storage temperature, >>> preconditioning, preparation etc. of the ingredients.) I found one >>> paper that appeared to suggest that one could get away with a lot >>> lower level of precautions than recommended by the UberCareful. Those >>> recommendations were largely not being followed. >>> >>> And, as far as I've found so far - NOT an exhaustive search, I'll >>> continue that later - there ain't a lot of recorded cases of >>> Clostridium B that seem to be attributable to such a mechanism. >>> >>> After all, one can get bottles of garlic infused oil, oil with sprigs >>> of various herbs in them over the counter, so it would seem to me to >>> be reasonable to assume that given the right care and attention, the >>> products of the OP might be quite safe? >> >>commercial producers know now to do it safely. I think that homemakers do >>not have the equipment to faciliate this. >> >> >>> Let's keep the food hysteria under control until there is some >>> evidence on the table to examine. Or, If you are correct - which I >>> question - elsewhere in the establishment. >> >>Hi Jenks. Are you willing to take that risk? >> >I'll settle for a link to a place that authoritatively states that >it's illegal/unsafe. I'll then be satisfied. Answering my own question: http://www.foodscience.csiro.au/oilvine.htm and http://www.hc-sc.gc.ca/iyh-vsv/food-...lic-ail_e.html So, within limits, we're both correct. Yes, sale of was made illegal in the US. Yes - provided appropriate easonable precautions are taken - garlic and onion can be stored in oil. |
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storing chopped onions in olive oil
> ha scritto nel messaggio
... > On Sat, 29 Mar 2008 20:38:46 -0000, "Ophelia" > wrote: > wrote: >>>> Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!! >>>> >>> Cite???? In culinary school this is cited almost as often as the temperatures at which it is safe to store food. What you do at home is your business, so check the appropriate governmental websites for safety information and take what chances you think are worth it. This fellow runs a cafe. What he does is the health department's business and this is illegal because putting anything under oil for storage has to be done absolutely correctly to avoid possible botulin contamination and that is absolutely safe only done commercially. It requires acidification or cooking. OP is doing neither. The tiniest, cheapest cafe in my town buys its olio piccante from a shop because they might otherwise kill the clients. Don't cafe owners have to attend food safety courses over there? Don't they take tests? They will close you down for this and it's sort of inexcusable to not know this. |
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storing chopped onions in olive oil
wrote in
: > On Sun, 30 Mar 2008 09:31:38 GMT, wrote: >>I'll settle for a link to a place that authoritatively states >>that it's illegal/unsafe. I'll then be satisfied. > > > Answering my own question: > > http://www.foodscience.csiro.au/oilvine.htm > and > http://www.hc-sc.gc.ca/iyh-vsv/food-...lic-ail_e.html > > So, within limits, we're both correct. Yes, sale of was made > illegal in the US. Yes - provided appropriate easonable > precautions are taken - garlic and onion can be stored in oil. Thanks for the links. This part I found interesting regarding the onion mentioned in this thread, I quote: "It is therefore essential that sufficient acid is added to the vegetable before oil is poured on so that any C. botulinum or other potentially dangerous bacteria can not grow. Vinegar prepared for domestic use contains 4 percent acetic acid. Vinegar should be added to the vegetable component of these preserves before any oil is added so that the ratio of vegetable to vinegar by weight is not greater than three to one." |
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storing chopped onions in olive oil
> ha scritto nel messaggio >
> Answering my own question: > > http://www.foodscience.csiro.au/oilvine.htm > and > http://www.hc-sc.gc.ca/iyh-vsv/food-...lic-ail_e.html > > So, within limits, we're both correct. Yes, sale of was made illegal > in the US. Yes - provided appropriate easonable precautions are taken > - garlic and onion can be stored in oil. > No, you are not correct via those pages. The Canadian one I looked at is clearly for home cooks, and ther OP is running a public cafe. The Australian one says acidification must be done, and that does work, but for a commercial place like a cafe no site you can find will allow homemade without the inspection procedures required of manufacturers. In short, food must be pickled before storing under oil, or boiled in the oil before capping and storing, which of course results in quite a different product. |
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storing chopped onions in olive oil
cybercat wrote:
> "zxcvbob" > wrote >> Should be OK if you store it in the *freezer*. Otherwise I wouldn't trust >> it even refrigerated. >> > > What makes it dangerous? We're talking chopped onion in olive oil, > right? I'm honesty trying to understand this. anaerobic bacteria that can live and thrive without oxygen. |
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storing chopped onions in olive oil
On Sat, 29 Mar 2008 15:45:10 GMT, hahabogus > wrote:
>"Giusi" > wrote in news:656tarF2epmrnU4 : > >> "Dave" > ha scritto nel messaggio >> news:ae09e97c-80ff-4d03-9f05- ... >>> Hi ! First time posting... got a question: >>> Just curious if I'm the only person who chops up onions and stores >>> them in olive oil... >>> I have a small cafe and I wanted to find an alternative to frying the >>> onions to speed up service, so I tried leaving them in seasoned olive >>> oil in a tupperware container overnight... >>> the result is that it softens the onions, then when I toast the >>> sandwich the olive oil adds seasoning to the bread and a nice >>> aftertaste. >>> >>> Dave >> >> Don't let the health inspectors catch you. That is an invitation to >> botulism and is illegal in the US and in Italy. >> >> >> > >nevermind botulism it invites death...to you, friends and family. Can you >live with that? yes, but the shame of having the health inspectors lower the boom after you're dead...it doesn't bear thinking about. your pal, blake |
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storing chopped onions in olive oil
On Sat, 29 Mar 2008 21:40:47 -0400, "cybercat" >
wrote: > >"hahabogus" > wrote : >> >> nevermind botulism it invites death...to you, friends and family. Can you >> live with that? > > >DEATH?? you sound suddenly interested. is there a dinner guest list you have in mind? your pal, blake |
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storing chopped onions in olive oil
Goomba38 wrote:
> cybercat wrote: >> "zxcvbob" > wrote >>> Should be OK if you store it in the *freezer*. Otherwise I >>> wouldn't trust it even refrigerated. >>> >> >> What makes it dangerous? We're talking chopped onion in olive oil, >> right? I'm honesty trying to understand this. > > anaerobic bacteria that can live and thrive without oxygen. And the botulism bacteria occur naturally everywhere, so it isn't a matter of being clean. Janet |
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storing chopped onions in olive oil
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storing chopped onions in olive oil
In article >, "Janet Bostwick" > wrote:
>Goomba38 wrote: >> cybercat wrote: >>> "zxcvbob" > wrote >>>> Should be OK if you store it in the *freezer*. Otherwise I >>>> wouldn't trust it even refrigerated. >>>> >>> >>> What makes it dangerous? We're talking chopped onion in olive oil, >>> right? I'm honesty trying to understand this. >> >> anaerobic bacteria that can live and thrive without oxygen. > >And the botulism bacteria occur naturally everywhere, so it isn't a matter >of being clean. Yeah. It's especially found in the faces of many middle aged women these days. :-) [Okay, okay... I know it's not the bug; it's just the toxin these vain and stupid women have injected regularly.] Cheers, Phred. -- LID |
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storing chopped onions in olive oil
wrote in
: > On Sun, 30 Mar 2008 09:31:38 GMT, wrote: > >>On Sat, 29 Mar 2008 20:38:46 -0000, "Ophelia" > wrote: >> wrote: >>>> On Sat, 29 Mar 2008 17:55:55 -0000, "Ophelia" > wrote: >>>> >>>>> cybercat wrote: >>>>>> "Dave" > wrote in message >>>>>> >>>>>> .com... >>>>>>> Hi ! First time posting... got a question: >>>>>>> Just curious if I'm the only person who chops up onions and >>>>>>> stores them in olive oil... >>>>>>> I have a small cafe and I wanted to find an alternative to >>>>>>> frying the onions to speed up service, so I tried leaving them >>>>>>> in seasoned olive oil in a tupperware container overnight... >>>>>>> the result is that it softens the onions, then when I toast the >>>>>>> sandwich the olive oil adds seasoning to the bread and a nice >>>>>>> aftertaste. >>>>>>> >>>>>> >>>>>> This sounds like a great idea! Although, certainly the flavor is >>>>>> not the same as browned onions. >>>>> >>>>> Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!! >>>>> >>>> Cite???? >>>> >>>> After a less than exhaustive trawl, I find that you *might* get >>>> Botulism poisononing but then again, you *might* not. >>>> >>>> It depends on a lot of different factors. (Time, storage >>>> temperature, preconditioning, preparation etc. of the ingredients.) >>>> I found one paper that appeared to suggest that one could get away >>>> with a lot lower level of precautions than recommended by the >>>> UberCareful. Those recommendations were largely not being >>>> followed. >>>> >>>> And, as far as I've found so far - NOT an exhaustive search, I'll >>>> continue that later - there ain't a lot of recorded cases of >>>> Clostridium B that seem to be attributable to such a mechanism. >>>> >>>> After all, one can get bottles of garlic infused oil, oil with >>>> sprigs of various herbs in them over the counter, so it would seem >>>> to me to be reasonable to assume that given the right care and >>>> attention, the products of the OP might be quite safe? >>> >>>commercial producers know now to do it safely. I think that >>>homemakers do not have the equipment to faciliate this. >>> >>> >>>> Let's keep the food hysteria under control until there is some >>>> evidence on the table to examine. Or, If you are correct - which I >>>> question - elsewhere in the establishment. >>> >>>Hi Jenks. Are you willing to take that risk? >>> >>I'll settle for a link to a place that authoritatively states that >>it's illegal/unsafe. I'll then be satisfied. > > > Answering my own question: > > http://www.foodscience.csiro.au/oilvine.htm > and > http://www.hc-sc.gc.ca/iyh-vsv/food-...lic-ail_e.html > > So, within limits, we're both correct. Yes, sale of was made illegal > in the US. Yes - provided appropriate easonable precautions are taken > - garlic and onion can be stored in oil. > > So being leally correct while killing off family members will help you feel better? God have mercy on your soul...I ain't religous but I mean it. -- The house of the burning beet-Alan A man in line at the bank kept falling over...when he got to a teller he asked for his balance. |
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storing chopped onions in olive oil
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storing chopped onions in olive oil
On Sun, 30 Mar 2008 12:41:49 +0200, "Giusi" >
wrote: >This fellow runs a cafe. What he does is the health department's business >and this is illegal because putting anything under oil for storage has to be >done absolutely correctly to avoid possible botulin contamination and that >is absolutely safe only done commercially. It requires acidification or >cooking. OP is doing neither. The tiniest, cheapest cafe in my town buys >its olio piccante from a shop because they might otherwise kill the clients. >Don't cafe owners have to attend food safety courses over there? Don't they >take tests? They will close you down for this and it's sort of inexcusable >to not know this. Frankly, I don't care if it's a health hazard or not. His method sounds disgusting from a paying customer's POV. I don't want my food wilted overnight in oil because some shop owner is too lazy to saute it as he's making the dish. If you're going through the trouble of chopping it, at least cook it correctly. What's so hard about that? Sounds like he's going to be a short timer in the restaurant business. It's too much work. -- See return address to reply by email remove the smile first |
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storing chopped onions in olive oil
blake murphy wrote:
> On Sat, 29 Mar 2008 21:40:47 -0400, "cybercat" > > wrote: > >> >> "hahabogus" > wrote : >>> >>> nevermind botulism it invites death...to you, friends and family. >>> Can you live with that? >> >> >> DEATH?? > > you sound suddenly interested. is there a dinner guest list you have > in mind? lol |
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storing chopped onions in olive oil
In article
>, Dave > wrote: > Hi ! First time posting... got a question: > Just curious if I'm the only person who chops up onions and stores > them in olive oil... As far as I know, you are. > I have a small cafe and I wanted to find an alternative to frying the > onions to speed up service, so I tried leaving them in seasoned olive > oil in a tupperware container overnight... > the result is that it softens the onions, then when I toast the > sandwich the olive oil adds seasoning to the bread and a nice > aftertaste. > > Dave Whyn't you call your health department and/or whoever licensed your cafe or signed off on your safe food-handling practices course. Ask them. I'm thinking they might frown on the idea, although if you're using your total supply of both on a daily basis, you're likely just fine. Or drop a note to the folks at the National Center for Home Food Preservation at the University of Georgia, http://www.uga.edu/nchfp. Very nice people who will respond to your inquiry. -- -Barb, Mother Superior, HOSSSPoJ http://www.caringbridge.org/visit/amytaylor Pray for the abatement of her pain. |
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storing chopped onions in olive oil
In article >,
wrote: > On Sat, 29 Mar 2008 17:55:55 -0000, "Ophelia" > wrote: > > >cybercat wrote: > >> "Dave" > wrote in message > >> ... > >>> Hi ! First time posting... got a question: > >>> Just curious if I'm the only person who chops up onions and stores > >>> them in olive oil... > >>> I have a small cafe and I wanted to find an alternative to frying the > >>> onions to speed up service, so I tried leaving them in seasoned olive > >>> oil in a tupperware container overnight... > >>> the result is that it softens the onions, then when I toast the > >>> sandwich the olive oil adds seasoning to the bread and a nice > >>> aftertaste. > >>> > >> > >> This sounds like a great idea! Although, certainly the flavor is not > >> the same as browned onions. > > > >Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!! > > > Cite???? > > After a less than exhaustive trawl, I find that you *might* get > Botulism poisononing but then again, you *might* not. > > It depends on a lot of different factors. (Time, storage temperature, > preconditioning, preparation etc. of the ingredients.) I found one > paper that appeared to suggest that one could get away with a lot > lower level of precautions than recommended by the UberCareful. Those > recommendations were largely not being followed. > > And, as far as I've found so far - NOT an exhaustive search, I'll > continue that later - there ain't a lot of recorded cases of > Clostridium B that seem to be attributable to such a mechanism. You're right; there aren't that many. It's just that it's such a nasty way to die. > > After all, one can get bottles of garlic infused oil, oil with sprigs > of various herbs in them over the counter, so it would seem to me to > be reasonable to assume that given the right care and attention, the > products of the OP might be quite safe? They might be. Check the ingredients list on one of the bottles you mention and know that only ingredients used at a certain minimum level have to be included on it. I.e., there might be something else included that's not named because its amount is low. > Let's keep the food hysteria under control until there is some > evidence on the table to examine. Or, If you are correct - which I > question - elsewhere in the establishment. > Jenks Perhaps your question would be better addressed by the folks at sci.bio.food-science. -- -Barb, Mother Superior, HOSSSPoJ http://www.caringbridge.org/visit/amytaylor Pray for the abatement of her pain. |
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